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French Mini Brioche Rolls Recipe

French mini brioche roll topped with pink praline and icing sugar with the rest of brioches on background.
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5 from 10 reviews

There is nothing better than a foolproof authentic recipe for French mini brioche rolls in your hands on a weekend morning! Enjoy your baking time to make pure butter cuties that smell and taste like in Paris.



For the brioche dough:

  • 2 cups + 8 1/2 teaspoons (272 g) all-purpose flour
  • 1/2 cup + 2 1/2 tablespoons (163 g) whole eggs (see note #1)
  • 5.7 oz (163 g) butter, softened (see note #2) 
  • 1/3 tablespoon (3.5 g) instant yeast
  • 7 teaspoons (32 g) granulated sugar
  • 1 teaspoon (5 g) salt

For finishing:

  • 1 egg 
  • 3 oz (90 g) crushed pink praline, pearl sugar (optional)
  • 1 teaspoon powdered (icing) sugar (optional)

* If needed, please refer to Baking Conversion Charts.


  1. In the bowl of a stand mixer fitted with the paddle attachment, place flour, instant yeast, sugar, salt, but place the yeast in a way not to touch salt and sugar. Add eggs and beat at low speed for 3 minutes until the dough is dense, scraping the downside of the bowl with a rubber spatula if needed.
  2. Gradually add the softened butter cut into large cubes and beat the dough at medium speed for 10 minutes until smooth and elastic.
  3. Transfer the dough to a bowl, cover it with a kitchen towel and let it rise in the turned-off oven - a place free of drafts for 2 hours.
  4. Punch the dough down, cover with a plastic film and refrigerate for 2 hours.
  5. Take the dough from the fridge, divide it into 12 equal pieces (about 1.7 oz (50 g) each) and roll each piece into a ball. Place rolls in the greased with baking spray cavities of a muffin pan, cover, and let rise for 3 hours in the turned-off oven (the dough will not rise as doubled, it is normal).
  6. Preheat oven to 320 F/160 C. Whisk the egg and, using a pastry brush, gently brush each roll with the beaten egg. Sprinkle with crushed pink praline and bake for 15 to 20 minutes until the top is golden. Let brioches cool on a wire rack.  Sprinkle with powdered (icing) sugar if you desire.


  1. 163 g whole eggs approximately equal 3 whole extra-large chicken eggs (eggshell removed).
  2. 163 g butter equals 1 1/3 stick + 1 tablespoon of butter.
  3. Make-ahead step: after you make the dough, cover it with a plastic film and refrigerate overnight: such a long fermentation improves the dough's quality and flavors. Next day, roll balls, place them in the greased muffin molds and let them rise for 3 hours. Then bake as directed.
  4. Grease muffin mold with a baking spray: it is much more effective than butter, and brioche rolls will look great.
  5. Make Pink Praline yourself or use store-bought pink crushed pralines, although this topping is optional. Replace pink praline with pearl sugar is you desire.
  6. Brioches are best eaten warm, straight from the oven, or on the same day of baking. 





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